Hidden Bibliographic Details
| Other authors / contributors: | Shan, Yang, editor.
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| ISBN: | 9780128047026
012804702X
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| Notes: | Chapter 1 Overview of the Canned Citrus Industry >1.1 Industry Background>1.2 History of Development >1.3 Current Industrial Situation>Chapter 2 Canned Citrus Processing>2.1 Categories of Canned Foods>2.2 Preservation Principles of Canned Foods>2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products>2.4 Common Quality Issues and Controlling of Canned Foods>2.5 New Sterilization Techniques of Canned Foods>Chapter 3 Machinery and Equipment for Canned Citrus Product Processing>3.1 Material Handling Machinery and Equipment >3.2 Cleaning Machinery and Equipment>3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products>3.4 Exhaust and Sterilization Machinery and Equipment>3.5 Packaging Machinery and Equipment >3.6 Typical Canned Citrus Processing Production Line>Chapter 4 Quality and Safety Control During Citrus Processing>4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards>4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing>4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products>4.4 Construction of the Traceability Management System for Canned Citrus Products>·iv· Canned Citrus Industry References>Appendix A Traceability Management Forms>Appendix B Examples of RFID Traceability Identification Tags>Appendix C Informative Appendix>Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007
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| Summary: | Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus. Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards.
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| Other form: | Print version: Shan, Yang Canned Citrus Processing : Techniques, Equipment, and Food Safety : Elsevier Science,c2015 9780128047019
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